Turtle Swirl Cheesecake

* Exported from MasterCook *

Turtle Swirl Cheesecake

Recipe By : Bon Appetit (April, 1996)
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- CRUST ---
9 ounces chocolate wafer cookies
6 tablespoons unsalted butter -- melted
- FILLING ---
2 pounds cream cheese -- room temperature
5 large eggs
1 1/2 teaspoons vanilla extract
3 tablespoons whipping cream
4 ounces semisweet chocolate -- chopped
- TOPPING ---
1 cup butterscotch caramel topping -- purchased
1/2 cup whole pecans -- toasted



For Crust:
Preheat oven to 350°F. Finely grind cookies in processor. Blend in butter.
Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter
springform pan with 2 3/4-inch-high sides. Wrap outside of springform pan with
foil.

For Filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually
add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla
extract.

Bring cream to simmer in heavy small saucepan. Reduce heat to low. Add
chocolate and stir until mixture is melted and smooth. Remove from heat.

Pour half of cream cheese mixture into crust. Spoon half of chocolate mixture
over by tablespoons, spacing evenly. Using tip of knife, swirl chocolate
mixture into filling. Spoon remaining cream cheese mixture over. Spoon
remaining chocolate mixture over by tablespoons. Swirl into filling. Bake until
sides are set and center moves slightly when pan is shaken, about 1 hour 5
minutes. (Cake may crack.) Cool in pan on rack. Chill overnight.

Using small knife, cut around pan sides to loosen cake. Release pan sides.
Drizzle 1/4 cup caramel sauce over top of cake. Garnish with whole pecans. Pass
remaining sauce separately.






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